QUICK JAMBALAYA
This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
- Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
- Gently stir in hot rice and cook 3-5 minutes or until heated through.
Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g
THE CAPTAIN'S FAMOUS JAMBALAYA
This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!
Provided by RKOZEL
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
- Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
- Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 43.7 g, Cholesterol 28.6 mg, Fat 6.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 2.6 g, Sodium 704.5 mg, Sugar 3 g
JAMBALAYA WITH A TWIST
When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin. It is a very hearty, robust, satisfying, comfort meal. Oysters, shrimp and rice...ummmm, perfect with a crusty bread and butter. Please don't let the ingredients turn you off....they blend beautifully together...I hope that you will enjoy this as much as we do.
Provided by Baby Kato
Categories Long Grain Rice
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
- Remove the oysters from the pan and refrigerate until needed.
- In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
- Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
- You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
- Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
- Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
- Cover and simmer on low heat until all the liquid has been absorbed.
- Add the oysters and shrimps back into the rice and heat thru, stirring gently.
- Garnish with the minced parsley.
FORGOTTEN JAMBALAYA
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. -Cindi Coss, Coppell, Texas
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 11 servings.
Number Of Ingredients 17
Steps:
- In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
JAMBALAYA IN A JIFFY
You'll appreciate this nicely spiced combination on days when you're pressed for time.
Provided by Vanessa P.
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
- Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.
Nutrition Facts : Calories 529.2 calories, Carbohydrate 48.4 g, Cholesterol 54.1 mg, Fat 28.3 g, Fiber 3.9 g, Protein 18.1 g, SaturatedFat 11.7 g, Sodium 845.7 mg, Sugar 8.8 g
JAMBALAYA
Make and share this Jambalaya recipe from Food.com.
Provided by valisha
Categories Cajun
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Use oil to cook meats starting with chicken (cook fully), then sausage, last shrimp.
- Cook until shrimp is almost pink and season with chili pepper, black pepper and chopped veggies.
- Follow directions on back of Zatarain's box, mix in stewed tomatoes.
- Cook until rice is tender.
Nutrition Facts : Calories 414.6, Fat 11, SaturatedFat 1.8, Cholesterol 238.6, Sodium 1055, Carbohydrate 26.9, Fiber 4.8, Sugar 18.2, Protein 53.2
JAMBALAYA, WITH THANKS TO POL MARTIN
I am a great fan of the late Pol Martin, I recently made his Jambalaya, from "Pol Martins Supreme Cuisine", using left over gammon from Christmas Day in place of the ham. The family absolutely loved it! So I've brought it here to share with you. I've recorded the recipe as written, but should add that I did not cook this in the stove at all, (I've mentioned this in the directions), I used the tinned tomatoes, with their juice, and I didn't have fennel seed, so simply omitted it, after some deliberation about possible subs. Also, please note that the recipe uses Cooked rice, I have not included cooking time for the rice, although I cooked mine in the microwave whilst cooking the bacon, onion, etc, down to step 4, it took around twenty minutes to cook. Final note, that should read a FEW drops of hot pepper sauce, but somehow, it keeps coming out as 3! Add whatever you are comfortable with!
Provided by Karen Elizabeth
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
- Cook bacon in large pan over medium heat. Remove from pan and set aside.
- Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
- Stir in tomatoes, fennel and thyme. Cook 5 minutes.
- Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
- (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
- Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.
PIEROGIES JAMBALAYA
Make and share this Pierogies Jambalaya recipe from Food.com.
Provided by Foxxyladyone
Categories One Dish Meal
Time 41m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove casings from sausage. Cook sausage in a 12 inch skillet over medium-high heat until lightly browned on all sides, stirring occasionally. With a slotted spoon, remove to bowl.
- Add oil to drippings remaining in skillet; cover over medium heat. Add celery, green bell pepper, onion, and garlic; cook until just tender, about 5 minutes, stirring occasionally.
- Stir in tomatoes with their liquid, salt, and Tabasco sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.
- Stir in okra; simmer 5 minutes longer or until okra is tender, stirring occasionally.
- Preheat oven to 400°F.
- Bake pierogies as box directed, 16 to 18 minutes. Stir in pierogies into sausage mixture. Sprinkle with chopped parsley.
- Makes 4 servings.
Nutrition Facts : Calories 199.2, Fat 11.9, SaturatedFat 2.8, Cholesterol 17, Sodium 861.1, Carbohydrate 13.9, Fiber 4.1, Sugar 5.6, Protein 11.6
MY JAMBALAYA
Enjoy this low-carb version of jambalaya without missing out on any of the flavor!
Provided by Lynne Douglas
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
- Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.
- Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.
Nutrition Facts : Calories 611.1 calories, Carbohydrate 26.2 g, Cholesterol 263.2 mg, Fat 32.9 g, Fiber 3.4 g, Protein 51 g, SaturatedFat 11.3 g, Sodium 1157.5 mg, Sugar 3.5 g
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